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May 02, 2013

Urulaikilangu Poriyal / Potato Fry

Potato Fry / Urulai kilangu Varuval the name it self tempts most of us . Best combo for rice items . I really don’t need any main dish to go with this yummy fry . I can have as it is . But people who like to reduce their weight should keep a distance , but I believe having this weekly once not a problem . This is my all time favourite side . This time I made it using sambar powder , usually I go with chilly and corriander powders . Both are yummy . Click here to check my earlier post Potato Fry using boiled potatoes. I am sure everyone love this simple easy fry and lets see the preparation ….

Ingredients

Potato – 500 gms / 5-6 medium sized

Onion – 1 , thinly sliced

Turmeric powder – 1/4 tsp

Sambar powder – 1 tsp

Salt as needed

Oil – 3 tbsp

For Tempering

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / Ulunthamparuppu – 1/2 tsp

Pepper corns – few

Curry leaves – a string

Asafoetia – a pinch

Preparation

Scrap the skin and chop in to small pieces and wash the potatoes and immerse in water till use. Slice the onions and set aside.Heat oil in a pan and add mustard seeds , urad dal , pepper corns and wait for spluttering . Then add curry leaves and asafoetida.

Add the sliced onions and fry till they are soft and transparent.

Add the chopped potatoes and mix well and fry in medium flame for few mins.

Add the sambar powder and turmeric powder and salt and give a good mix.

Keep the flame in medium low and fry till they are done ( Will take 15 – 20 mins ) .

Serve it with sambar rice or rasam rice or curd rice. I served with simple vengaya sambar . ( will post soon ) . Spicy fry with Sambar - Very Yummy Combo

Notes :

If you don’t have home made sambar powder then you can substitute with 1/2 tsp corriander powder and chilli powder ( add up to your spice level ) .

Make the fry soft or crispy as per your wish .

Always keep the flame in medium low while frying else may get stick and easily burnt